from The Vegetarian Society and Cordon Vert Cookery School!
For the Filling:
1tbsp groundnut oil
1 onion, peeled and finely chopped
2 cloves garlic, crushed
1 green chilli, finely chopped
2.5cm/1"piece fresh root ginger, grated
1 tsp cumin seeds
1 tsp ground coriander
½ tsp turmeric
3 tbsp fresh coriander, chopped
pinch of salt
½ lemon, juice only
100g potatoes, finely chopped and steamed
200g tin processed peas, drained
1 pkt filo pastry
25g butter or vegan margarine, melted
1.Preheat the oven to 190C/375F/Gas 5. Heat the oil in a frying pan and fry the onion and garlic until soft.
2.Add the ginger, spices, fresh coriander, salt and lemon juice. Stir well to mix.
3.Add the cooked potatoes and peas. Mix well and leave to cool.
4.Cut the filo sheets into 9cm (3½") x 30cm(12") strips. Use two strips at a time, keeping the rest covered with a clean damp cloth.
5.Brush one strip lightly with butter/vegan margarine and place the second strip on top. Brush with fat again. Place 2 heaped tbsps of the mixture on the bottom of the strip. Fold the end of the pastry over the filling making a triangular shape and continue folding up the strip to the top, alternating diagonal and straight folds to maintain the triangular shape.
6.Repeat with the rest of the pastry and mixture until all is used up. Brush the samosas with melted butter or vegan margarine. Place on an oiled baking sheet and bake in the preheated oven for about 20 minutes until crisp and golden.
7.Serve with mango chutney, lime pickle and cucumber raita (yoghurt mixed with chopped cucumber and fresh mint).
© The Vegetarian Society 2010